Pizza is undoubtedly one of the oldest and most loved foods worldwide. For so many years, the trends of pizza toppings have come and gone, but only a little has changed about the pizza dough. Still, it is made with hand-pressed dough, baked in an oven, and topped with different fresh ingredients. Nothing much has changed –it’s still like what it was many years ago.
Moreover, pizza dough has a huge impact on the overall taste and the kind of dough that is used in a pizza recipe may vary. As a matter of fact, there are different types of pizza dough and, even though there are only minor differences, each of them produces a somewhat different but equally delightful result.
In this post, we are going to discuss what the different types of pizza dough are. So without further ado, let’s get started!
The Neapolitan Style
As its name implies, the Neapolitan pizza dough is a classic kind of pizza dough. It’s the old-style large, round pie that has a flat, thin bottom, as well as a wide, airy edge. The traditional Neapolitan recipe for this includes yeast, salt, water, and extra-finely powdered, high-protein flour.
What gives this dough its airy crust and great texture is the way how it’s made. Underdone or overdone –the curst is already ruined. Hence, even though this might seem so simple, there sure it a distinct way of making it.
The Neapolitan pizza is the best when baked at high heat in brick ovens or wood ovens for a short amount of time –between 1 & 2 minutes. This pizza’s bottom crust gets dry enough hence it isn’t chewy and its edge crust may get airy and light.
The Sicilian Style Dough
This is very simple and easy to make. You don’t need to stretch or even roll it, as you can make this dough with just a stand mixer bowl, plus an oiled sheet tray. This particular process will save time and will prevent the need to clean up your messy counter.
The basic Sicilian style pizza dough recipe consists of bread or all-purpose flour, olive oil, water, salt, and instant yeast. Furthermore, a stand mixer is vital for the preparation of this dough.
The chewiness and density of the pizza may vary depending on where you are eating your Sicilian pizza. For instance, in New York, the crust of the pizza is 1 ½ inch thick and has rich layers of tomato sauce with mozzarella cheese and garlic.
The New York Style Dough
Last, but not the least –the New York Style pizza dough or what they call the modern pie pizza is somewhat the same as the Neapolitan style –with several differences. This pizza dough has a little thicker bottom crust and is foldable. The pizza is baked at a lower heat for no longer than 15 minutes –cooking the ingredients much more slowly while the crust finishes.
The New York-style pizza dough is commonly made with oil, salt, sugar, water, and bread flour. The oil in it helps in staying moist throughout longer cooking and may keep it supple for easier folding.
There is no doubt, pizza is such an amazing food due to the way the same ingredients may be used in creating different kinds of pies –each having different textures and tastes. It’s so hard not to love pizza and with the different types of pizza dough, pizza enthusiasts surely have their own preferences. Why don’t you try a different pizza dough style today?
